Plain Cake. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

About 11/2 lbs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
3 teaspoonfuls baking powder ↝ Baobab powder [Fruits and Fruit Juices]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]

for Tillypronie

1/4 lb. flour ↝ Flour, 00 [Cereal Grains and Pasta]
3 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
3 ozs. chopped peel ↝ Orange peel, raw [Fruits and Fruit Juices]
2 teaspoonfuls baking powder ↝ Baobab powder [Fruits and Fruit Juices]
3 ozs. sugar ↝ Sugar, NFS [Sugars and honey]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Mix well with a little milk.
Bake about 2 hours.

for Tillypronie

First rub the flour into the butter, then add baking powder, sugar, peel, and sultanas, then the eggs, then the milk.
All mixed with a little milk into a dough.
Bake 11/2 hours.

Original Text

Plain Cake. No. 1. (Mrs. Bryan, King’s Garden. 1888.)
About 1½ lbs. flour, ¼ lb. butter, a few sultanas, 3 teaspoonfuls baking powder, 3 eggs.
Mix well with a little milk. Bake about 2 hours. Her cook says: “Lard makes it lighter than butter.”
In the same recipe, buttered for Tillypronie, we use ¼ lb. flour, 3 ozs. butter, a few sultanas, 3 ozs. chopped peel, 2 teaspoonfuls baking powder, 3 ozs. sugar, 2 eggs.
All mixed with a little milk into a dough. Bake 1½ hours. First rub the flour into the butter, then add baking powder, sugar, peel, and sultanas, then the eggs, then the milk.

Notes

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